Buffalo Chicken Dip
When it comes to dips, some like it hot. Time to break out your trusty pressure cooker and get the party started with this creamy, gooey cheese dip, loaded with shredded chicken, tangy Ranch flavor and a touch of Buffalo heat.
Ingredients(6)
boneless, skinless chicken breasts
1 pound
1 (1 oz.)
hot sauce
1 cup
cream cheese
8 ounces
unsalted butter
1 tablespoon
shredded cheddar cheese
2 cups
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
Arrange chicken in the bottom of a pressure cooker. Season with the dips mix. Add hot sauce, cream cheese and butter.
- 2
Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.
- 3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
Multi-Cooker-Friendly Recipe Instructions
- 1
Arrange chicken in the inner pot of your multi-cooker. Season with the dips mix. Add hot sauce, cream cheese and butter. Close the lid, leaving it on venting, not sealing.
- 2
Press the slow cook button. Press the “adjust” button and change the heat setting to “normal.” Set the timer for 6 hours.
- 3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
* Always follow manufacturer’s instructions.
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